What is a su-kind and how to cook it is not worse than in the restaurant

Su-kind (from French Sous Vide – "under vacuum") is a cooking method in which the product is added to vacuum packaging and heated on a water bath at low temperatures.

Also, a su-species call special dishes for cooking in this way. As a rule, they are submersible thermostat or stationary water stoves resembling a multicooker.

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Su-kind used to prepare any kind of meat, fish, seafood, vegetables, fruits and eggs. With the help of such a water bath you can do home yogurt, tincture and liqueurs. The method is not suitable for dishes from dough, croup and pasta.

Why chefs use su-species

Su-kind in recent years Popular The Rise of Sous Video In Retail has amateur chefs and chefs worldwide.

The fact is that the method is quite simple. Juicy piece of meat or crispy vegetables can be prepared with almost no active action. Products do not have to constantly stir, turn over or water sauce.

At the same time, such food on taste is often superior to Sous Video Cooking: A Review Dishes Cooked in Traditional Ways. Due to long-term tomming in vacuum, products retain their juices, aromas and texture.

Also, Su-kind helps to make food healthier, because it is prepared without adding oil and other fats. In addition, in some vegetables, by delicate processing is better saved P.G. CREED THE SENSORY AND NUTRITIONAL QUALITY OF ‘SOUUS VIDE’ FOODS Useful substances.

Another important advantage of Su-type is a stable result. Steak or fish will never get rided or too raw. In compliance with the correct temperature, the chock is always the same and uniform throughout the thickness.

What are the shortcomings of the Su-type

Despite its advantages, the method will suit not all culinary for several reasons for several reasons.

  • For cooking will have to purchase special devices and accessories: vacuumator, packages, suitable capacity and heater. All these accessories not only require tangible costs, but also occupy a place in the kitchen.
  • Products can prepare for several hours, so it is unlikely that a su-kind can be used for fast everyday dinner. Will have to plan a process in advance.
  • Without additional processing, food after Su-type has not too attractive. Meat becomes grayish, and vegetables lose their brightness.
  • In case of violation of cooking technology and long-term storage in a vacuum package in a meal may be Sous Video – Food Safety Precautions for Restaurants Pathogenic microorganisms. Therefore, it is important to find out in advance to find out in what mode you need to prepare one or another product.

What will be needed for cooking by the Su-View method

Package

Packaging for cooking should be durable, well to carry out heat and not pass water. The optimal option is dense plastic or silicone packs with a buckle. They are well suited for any kind of products.

Pahats, sauces and other creamy and semi-liquid dishes are sometimes placed in cans with lid or sealed containers. If meat or fish is a fairly smooth form, you can firmly wrap a piece of several layers of food films.

Vacuumator

This device, which, under high pressure using the pump, removes air from plastic packets, and then hermetically searched. Such a gadget allows you to most closely seal products, which is very important when cooking a su-type.

Another vacuumator can be used for storage of food: packaging helps her longer remain fresh.

Device for heating with thermostat

For Su-type, any technique can be theoretically able to maintain a low temperature. Such a function, for example, is in some multicookers or induction plates. For reliability, use the thermometer to better control the heating of water.

But the most convenient for cooking use special thermostat heaters. They not only retain the exact temperature of the water, but also provide its constant circulation, due to which the fluid is equally warmed throughout the volume. You can find submersible and stationary models on sale. The first are more compact and can heat a fairly large amount of water, and the second is easier to use, as they already have a built-in capacity. When buying, pay attention to the power of the device, the volume of water to which it is calculated, and useful functions, such as a timer and deferred launch.

How to prepare a su-kind

Place the products in the package

Spread the prepared products to a smooth layer so that they manage to get ready throughout the thickness. Do not stuff a package or bank to the top, they should remain a little loose place. Add salt, your favorite spices, garlic, springs of spicy herbs and sauces or pack in advance pickled vegetables and meat.

Remove air

Raise the vacuumator cover, put the package by opening to the pump and close the device. Run the vacuumator and wait for it when he pumps the air and sees the capacity.

If you do not have a special gadget, try to do with pricks. For example, place the product in the package with a buckle, lower it in the water almost completely, and then close. Liquid helps push the air.

What is a su-kind and how to cook it is not worse than in the restaurant

Frames: @Serious Eats / YouTube

Or close the package almost to the end, leaving a small hole, insert a straw there, throw out air and completely button. Remember that these methods are not as reliably as a vacuumator, and there is a risk that the water still sees inside.

If you are preparing a dish in a jar or food film, skip this step.

Slowly heat the product in water

Heat the fluid to the desired temperature and lower the product in it. It must be completely immersed in water, so for cooking, choose the capacity of a large volume and make sure that they have enough liquid. Remember: it will partially evaporate. So that this does not happen, cover the capacitance with a lid or foil. You can also use special plastic balls or ball tennis balls: just pour them into the water to cover the entire surface and prevent evaporation. With a low fluid, the Su-View may turn off, and the food will prepare unevenly.

To pick up the right temperature and cooking time of different products, use these tables a Practical Guide to Sous Video Cooking .

Meat (beef, pork, lamb)

Thickness piece 55 ° C 57 ° C 59 ° C 61 ° C 63 ° C 65 ° C
10 mm 2 hours 1 hour 15 minutes 45 minutes 35 minutes 30 minutes 25 minutes
20 mm 2 hours 30 minutes 1 hour 45 minutes 1 hour 15 minutes 60 minutes 55 minutes 45 minutes
30 mm 3 hours 2 hours 1 hour 45 minutes 1 hour 30 minutes 1 hour 15 minutes 1 hour 15 minutes
40 mm 3 hours 30 minutes 2 hours 30 minutes 2 hours 15 minutes 1 hour 45 minutes 1 hour 45 minutes 1 hour 30 minutes
50 mm 4 hours 30 minutes 3 hours 15 minutes 2 hours 45 minutes 2 hours 30 minutes 2 hours 15 minutes 2 hours
60 mm 5 hours 15 minutes 4 hours 15 minutes 3 hours 30 minutes 3 hours 2 hours 45 minutes 2 hours 30 minutes
70 mm 6 hours 30 minutes 5 hours 15 minutes 4 hours 15 minutes 3 hours 45 minutes 3 hours 30 minutes 3 hours 15 minutes

Bird (chicken, duck, goose, turkey)

Thickness piece 57 ° C 59 ° C 61 ° C 63 ° C 65 ° C
10 mm 2 hours 15 minutes 1 hour 15 minutes 40 minutes 30 minutes 20 minutes
20 mm 2 hours 45 minutes 1 hour 45 minutes 1 hour 15 minutes 50 minutes 40 minutes
30 mm 3 hours 15 minutes 2 hours 15 minutes 1 hour 45 minutes 1 hour 30 minutes 1 hour 15 minutes
40 mm 4 hours 2 hours 45 minutes 2 hours 15 minutes 2 hours 1 hour 45 minutes
50 mm 4 hours 45 minutes 3 hours 45 minutes 3 hours 2 hours 30 minutes 2 hours 15 minutes
60 mm 5 hours 45 minutes 4 hours 30 minutes 3 hours 45 minutes 3 hours 15 minutes 3 hours
70 mm 7 o’clock 5 hours 30 minutes 4 hours 45 minutes 4 hours 15 minutes 3 hours 45 minutes

Non-fat fish (cod, halibut)

Thickness piece 55 ° C 56 ° C 57 ° C 58 ° C 59 ° C 60 ° C
10 mm 2 hours 45 minutes 2 hours 1 hour 30 minutes 1 hour 45 minutes 35 minutes
20 mm 3 hours 2 hours 15 minutes 1 hour 45 minutes 1 hour 30 minutes 1 hour 15 minutes 1 hour
30 mm 3 hours 45 minutes 3 hours 2 hours 30 minutes 2 hours 1 hour 45 minutes 1 hour 45 minutes
40 mm 4 hours 30 minutes 3 hours 45 minutes 3 hours 2 hours 45 minutes 2 hours 30 minutes 2 hours
50 mm 5 hours 15 minutes 4 hours 30 minutes 4 hours 3 hours 30 minutes 3 hours 15 minutes 3 hours
60 mm 6 hours 15 minutes 5 hours 30 minutes 5 o’clock 4 hours 30 minutes 4 hours 3 hours 45 minutes
70 mm 7 hours 30 minutes 6 hours 45 minutes 6 o’clock 5 hours 30 minutes 5 o’clock 4 hours 45 minutes

Fat fish (salmon)

Thickness piece 55 ° C 56 ° C 57 ° C 58 ° C 59 ° C 60 ° C
10 mm 4 hours 15 minutes 3 hours 2 hours 1 hour 30 minutes 1 hour 15 minutes 50 minutes
20 mm 4 hours 45 minutes 3 hours 30 minutes 2 hours 30 minutes 2 hours 1 hour 30 minutes 1 hour 15 minutes
30 mm 5 hours 15 minutes 4 hours 3 hours 15 minutes 2 hours 30 minutes 2 hours 15 minutes 2 hours
40 mm 6 o’clock 4 hours 45 minutes 4 hours 3 hours 15 minutes 3 hours 2 hours 30 minutes
50 mm 7 o’clock 5 hours 45 minutes 4 hours 45 minutes 4 hours 15 minutes 3 hours 45 minutes 3 hours 15 minutes
60 mm 8 ocloc’k 6 hours 45 minutes 5 hours 45 minutes 5 hours 15 minutes 4 hours 45 minutes 4 hours 15 minutes
70 mm 9 hours 15 minutes 8 ocloc’k 7 o’clock 6 hours 15 minutes 5 hours 45 minutes 5 hours 15 minutes

Eggs

Eggs should be cooking Sous Video Reference Sheet by Great British Chefs in the shell, without shining them in the package.

  • Ski: 1 hour at 63 ° C;
  • In the bag: 1 hour at 64 ° C;
  • Screw: 1 hour at 68 ° C.

Vegetables and fruits

Before cooking, they need to be cleaned, it is easy to cut and delivered at will.

  • Roots: 1 hour at 80-90 ° C;
  • Soft vegetables (tomatoes, eggplants, zucchini): from 45 minutes to 1 hour at 80-90 ° C;
  • Green vegetables: from 5 to 20 minutes at 85 ° C;
  • Beans: from 6 to 24 hours at 84 ° C;
  • Fruits: 45 minutes at 65 ° C

Purify the dish crust

As we have already said, the products after the su-type are obtained juicy and soft, but they look not very appetizing. Meat, for example, looks like a boiled. To give dishes a beautiful crust and color, just fry them on a strong heat for 1-2 minutes on each side or shove into a well-warmed oven for 5-6 minutes. It’s not worth cooking for a long time, otherwise you will not feel that tenderness for which everything was stood.

What is a su-kind and how to cook it is not worse than in the restaurant

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